I rarely cook eggplant, but each time I do I ask myself why I don't prepare it more often. Like many people, I thought that cooking eggplant was difficult, perhaps because it's a vegetable my mom never prepared and I didn't know how to make it. About eight years ago I turned to the Internet to search for eggplant recipes, and I dared to try a dish that didn't turn out very good the first time, but got better each time I made it. This stacked eggplant and Mozzarella salad is a favorite of my husband and I. It's fresh and features a rica combination of ingredients that give it a flavor somewhere between acidic and sweet. The grapes and basil perfectly complement the elements of the stack salad. I should warn you that the first step is very important, so be sure not to skip it.